Wednesday, July 13, 2011

One Dish Dinner: Southwest Heaven

We're leaving for a three week vacation in about 30 hours.  This means that this entire week I have avoided the grocery store in efforts to avoid leaving a full fridge to spoil.   This does not mean that it's been peanut butter and eating out, however.  I have managed to assemble some hodge-podgey, yet tasty meals.   This was one was a success for sure:

Southwest Heaven

  • Ingredients:
  • 2 chicken breasts
  • 4 cups water
  • 1 green pepper, chopped
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • olive oil
    • 2 cups uncooked long grain rice (or brown or white)
  • 2 tsp cumin
  • 2 tsp salt (?)
  • 1/2 tsp pepper
  • dash paprika
  • dash chili powder
    • 1 can black beans, rinsed and drained
  • 1 can diced tomatoes, undrained
  • 1 can chili beans, undrained
  • 1 cup of corn 
  • juice of one lime

1. In medium pot, boil chicken in water til cooked through.  Meanwhile, chop onions, pepper and garlic.
2. Remove cooked chicken for shredding.  Add 2 cups rice to chicken broth water.  Cook rice.  Shred chicken with forks. 
3. In a large nonstick skillet, saute the green pepper, onion and garlic in oil for 3 minutes. 
4. Stir in cooked rice and spices.  Add beans, tomatoes and corn; heat through.  Squeeze lime over entree before serving.  

**If you feel like making this more "tex-mex", than "southwest", stir in a mix of cheddar & jack cheese to your bowl.  Mmmm.  

1 comment:

Jenny said...

Brooke, this sounds so tasty! I can't wait to try it!